JP2000060726A - How to bake or cook food that protects the environment and is safe - Google Patents

Abstract

(57) [Problem] To provide a method of baking or cooking food that protects the environment and is safe. SOLUTION: This is a method of protecting and safely baking or cooking food in a program controlled bake / hot air combined steam apparatus or steam cooking apparatus, wherein steam such as superheated steam is burned or cooked during cooking or cooking. And remains in the apparatus until the respective baking or cooking process is completed, and the removal of moisture from the cooking space,
In a method that is always performed before the end of the baking or cooking process, respectively, the program control of the device initiates the removal of moisture in the defined cooking space, before the end of the baking or cooking process, and The duration is dependent on the humidity in the defined cooking space.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preserving the environment and safely cooking or cooking food according to the preamble of claim 1.

[0002]

2. Description of the Related Art The method of baking or cooking is carried out by large-scale kitchen technology or by a method of baking or cooking in an individual home using a combined steam / hot air steam device or a device designed as a steam cooking device. Has been done. During the baking or cooking process, a significant amount of steam that will remain in the cooking space or device, respectively, after the baking or cooking is steamed and / or the moisture contained in the product being baked or cooked. Generated by.

In each of the above methods and devices, the access doors are opened after the baking or cooking operation has been completed, so that steam trapped in the device or the cooking space is rapidly or close to it. Is discharged in.

Not only is there a significant amount of steam,
Due to the problem of being hot or superheated steam in most cases, the operator runs a great risk of burns, especially on the face or arms. Nowadays, the risk to the operator is further increased because each of the staff with less or less educated and poorly trained or untrained assistants operates the device.

It is already known in the state of the art to use a two-stage door closure to prevent such inconveniences. The first opening phase of closure allows controlled and guided evacuation of steam from the cooking space.
At this stage, the door is opened approximately 10 to 20 mm and mechanically maintained in this position. By further moving the handle, the door is then fully opened.

However, this auxiliary mechanism of the two-stage door opening does not work due to the corresponding rapid actuation of the lock, so that in this case no safety measure is provided for the corresponding burn hazard. .

[0007] Not only when this auxiliary mechanism is used, but also when this auxiliary mechanism is not used, the rapid exhaustion of steam causes a serious problem that is harmful to the environment. First of all, undisturbed steam discharge to the kitchen will have a relatively fast and considerable negative effect on the environment in the room and the staff working there.

The room in which this kind of device is installed is damaged in the long term because the humidity in the atmosphere of the room is obviously high. This is indicated, for example, by the removal of color and / or the formation of mold on the walls and ceiling. Another drawback is that despite the large number of planned suction devices, the large volumes of rapidly produced vapors are poorly suppressed or have to be correspondingly increased in size. This means that not only manufacturing, but also maintenance will be expensive.

EP-A-624759 discloses a steam device in which a large amount of steam, such as superheated steam, is generated during the baking or cooking process and remains in the device until the baking or cooking process is completed. Is disclosed. The steam generation is interrupted for a few minutes before the end of the cooking process and the control means actuate a device for opening the valve of the outlet through which steam is discharged.

EP-A-319673 discloses a device for controlling a steam-operated cooking device and a method for operating the device, in which steam is generated near the end of the cooking phase. , Is removed from the cooking space to the suction side of the blower through a controllable steam outlet, while at the same time air is supplied to the cooking space from the pressure path of the blower through a controllable air supply. In this way, steam in the cooking space is reduced to the extent that no more annoying steam is expelled when the oven door is opened.

Each of the above methods and devices has the disadvantage that the state of the art does not guarantee the exact removal of the vapor both in terms of time and quantity. According to EP-A-624759, the discharge of excess steam is started a few minutes before the end of the cooking process, which on the one hand is a very vague indication and on the other hand it is accurate. And it does not guarantee complete steam removal. In the case of the device according to EP 0 319 673, the steam generator is switched off until the actual end of the program, and the steam which has spread into the oven is almost completely vaporized when the oven door is opened. It is reduced to the extent that it is not discharged. This shows that in each case some steam remains and is then quickly expelled when the door is opened.

[0012]

SUMMARY OF THE INVENTION It is therefore an object of the invention to provide a method of the kind mentioned at the outset which achieves optimum vapor removal and at the same time a minimum duration.

[0013]

These objects are solved by the features of claim 1.

[0014]

According to the invention, the program control of the device is such that, according to the defined relation to the moisture in the cooking space, the moisture removal is started before the end of the baking or cooking process and the moisture removal The duration depends on the humidity in the defined cooking space.

The fact that the inlet to the device is kept closed during the baking or cooking process until the removal of moisture has been completed has the great advantage of environmental protection and safety for the baking and cooking process. This may be done by corresponding program controlled means cooperating with corresponding controlled door closing means. Also,
This avoids opening the inlet at any time during the baking or cooking process and venting the vapors contained therein as described above.

The method of the invention further has the advantage that the program control releases the closure of the device or the door entrance of the device, respectively, such that it is opened directly after the end of the baking or cooking process, respectively.

Removal of moisture from the cooking space can be accomplished, for example, by
It may be performed by an additional suction device which is activated at a desired time under program control.

Alternatively, the removal of moisture is accomplished by ventilating the vapor atmosphere in the cooking space by introducing fresh air. This fresh air is supplied by a supply path leading to the wall of the cooking device opposite the entrance of the cooking space and distributed to the cooking space by a fan or blower. Due to the high pressure generated thereby, the vapor is forced out of the apparatus, preferably in the condensed state, for example through the neck of the outlet located at the bottom of the cooking apparatus.

The invention thus not only achieves optimum protection for the person operating the device, but also protects the room in which this type of device is installed from long-term damage.

Claims (3)

[Claims] 1. A method for grilling or cooking food in a program-controlled grill / hot air combined steam apparatus or steam cooking apparatus, which protects the environment and safely, wherein steam such as superheated steam is grilled or cooked. Occurs during the
And the program control of the device is defined in such a way that the removal of moisture from the cooking space remains in the device until the end of the baking or cooking process, respectively, always before the completion of the baking or cooking process Depending on the humidity in the defined cooking space, the removal of moisture is started before the end of the baking or cooking process and the duration of moisture removal is dependent on the humidity in the defined cooking space Method. 2. The method of claim 1, wherein the inlet to the device is kept closed until the end of moisture removal. 3. The program control of claim 2, wherein the program control respectively unlocks the device or the entrance to the door of the device so that it is opened directly after the completion of each baking or cooking step. Method.